Cabbage-Apple Pancake

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Makes one 12" skillet, serves 2-4.


We adapted a traditional German apple pancake recipe to make a hearty, wholesome dish that is low in sugar and chock full of vegetables. This is one of our staples as it is delicious, nutritious, and easy on the budget.


Pancake Batter

  • 2 tbsp white or raw sugar
  • 1/2 cup all-purpose flour (whole wheat flour also acceptable. To make gluten-free, substitute flour mix of choice)
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 1/2 tsp fresh grated nutmeg
  • 1/4 tsp cinnamon
  • 1 cup whole milk
  • 3 large eggs
  • 2 tbsp butter, melted

In the Skillet

  • 2 tbsp butter or oil
  • 1/2 large head cabbage (~1 lb), chopped
  • 1-2 apples (a sweet variety like Fuji works well), peeled and sliced
  • 1/4 tsp salt
  • 1/2 tsp fresh grated nutmeg
  • 1/4 tsp cinnamon


Preheat oven to 375 degrees.

In a medium mixing bowl, whisk dry pancake batter ingredients: flour, sugar, salt, spices, baking powder. Add milk and eggs and stir to minimize lumps. Stir in melted butter. Set aside to rest.

Heat a skillet over medium heat. When the pan is hot, add butter or oil and allow to heat. Distribute sliced apples over the bottom of the pan and cook until lightly brown, ~3 minutes per side. Sprinkle with spices. Add cabbage and salt and allow to cook, stirring occasionally. If pan is getting too hot and caramelizing the cabbage, add water to the pan, 2 tbsp at a time, and stir more frequently. Cook until cabbage is brightened and translucent but not soggy.

Remove from heat and pour in batter, allowing it to pool evenly within the mixture. Cook for 30-40 minutes, until it has risen and the top is lightly brown. The inside should be moist but not gooey. Cool 10 minutes before serving.


A common serving size for cabbage is about 89 grams. We estimate that one skillet has about 5 servings of veggies - and we usually only split it two ways. Serve sprinkled with powdered sugar if desired.